Name: Raspberry Pie
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Double-crust pie pastry, thawed - 1 (14.1 ounce) package; Raspberries - 4 cups; White sugar - 1 cup; Tapioca - 2 ½ tablespoons; Lemon juice - 1 tablespoon; Ground cinnamon - ¼ teaspoon; Salt - ⅛ teaspoon; Butter - 4 teaspoons; Half-and-half cream - 1 tablespoon

Ingredients for - Raspberry Pie

1. Double-crust pie pastry, thawed 1 (14.1 ounce) package

2. Raspberries 4 cups

3. White sugar 1 cup

4. Tapioca 2 ½ tablespoons

5. Lemon juice 1 tablespoon

6. Ground cinnamon ¼ teaspoon

7. Salt ⅛ teaspoon

8. Butter 4 teaspoons

9. Half-and-half cream 1 tablespoon

How to cook deliciously - Raspberry Pie

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust.

2 . Stage

Mix raspberries, sugar, tapioca, lemon juice, cinnamon, and salt together in a large bowl until raspberries are well coated; pour into pie crust and dot with butter.

3 . Stage

Cover filling with remaining pie crust; flute edges to seal. Brush cream on top, then cut several slits to allow steam to escape.

4 . Stage

Bake pie in the preheated oven for 15 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 30 to 35 minutes more. Allow pie to cool completely before serving.